Time for another Recipe Redux post, my friends, and this month’s theme is all about healthy tea-inspired dishes. Using tea to cook is such a great way to get in those antioxidants or flavanoids (had to look up what those were) without having to actually drink your tea. This way, you can have your tea and eat it too (good one, Katie).
I have been wanting to try making scones for a LONG time now, so I took this as the perfect opportunity to try my hand at this baked treat. I’m gonna be honest- there are some pretty shitty scones out there in the world. Sorry, Dad, I used the “s” word but I think you’ll agree it was necessary. I’m mainly referring to those dry, crumbly and flavorless scones. I had a feeling, though, that I could make something similar to my Mini Whole Wheat Biscuits, but sweet instead of salty this time!
I have a stack of tea boxes staring at me and asking to be consumed before I leave Mexico in about a week. ONE WEEK, guys! I can’t even talk about it. But I’m probably going to soon because I’m starting to freak out.
So, with this stack of tea boxes staring at me… I didn’t use them. I sort of cheated and used a homemade chai tea spice mix that I made in the fall (and which was also staring at me asking to be used up). And since I’m sort of obsessed with chai, as evidenced here, here and here it made perfect sense to go that route for these scones. I used this recipe to make the mix, but you can also buy a prepared chai tea spice mixture at the grocery store in the spices aisle (cheaper and more fun to make your own though!).
I promise you that scones seem scarier than they really are to make, so don’t hesitate to try them out!
These scones are buttery, flaky, and not at all dense. They are vanilla-y, chocolate-y, and chai-y. They are perfect with your morning cup of coffee or tea, or great as an afternoon snack or dessert. They can be stored in the fridge for a couple of days, or in the freezer for even longer.
I may never try another scone recipe again. Who am I kidding, I’m definitely going to have to try out more combinations now that I killed it on my first try 😉
What is your favorite way to cook with tea?
- 1 and 1/4 cup whole wheat pastry flour (or sifted whole wheat flour)
- 1/2 cup quick cooking oats (or rolled oats ground in food processor)
- 1 tablespoon baking powder
- 2 teaspoons chai tea spice mixture (or open a black chai tea bag and use dried tea leaves)
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (1 stick), cold and cut into cubes
- 1 large egg, cold
- 3 tablespoons agave syrup or honey
- 1 teaspoon pure vanilla extract
- 1/4 cup skim milk, cold
- 1/3 cup chopped dark chocolate (or chocolate chips/disks)
- 1-2 tablespoons heavy cream, melted butter, or melted coconut oil
- Preheat oven to 425 degrees F.
- Add flour, oats, baking powder, chai spices, salt, and butter to a food processor and pulse until the butter is pea-sized. Add to a large mixing bowl and set aside.
- In a small bowl, whisk together egg, agave, vanilla extract, and skim milk to combine.
- Pour wet ingredients into dry and stir until just combined.
- Add chopped chocolate and fold to combine.
- Scoop out all the dough onto a well-floured surface (the dough will be slightly sticky).
- Pat dough into a circle about an inch thick and slice like a pizza into 8 triangles.
- Place scones onto a greased or parchment paper lined baking sheet, with about an inch of space between each scone.
- Brush each scone with heavy cream, melted butter, or melted coconut oil. You can also use your fingers to dab if you don’t have a baking brush.
- Bake for 15-20 minutes, or until the bottoms of the scones are a dark golden brown, flipping the baking sheet around at the halfway mark.
- Let cool slightly before eating.
- Store in the fridge in an airtight container for up to a week, or wrap in saran wrap and store in ziplock bags in the freezer.
Check out what the other Recipe Reduxers are whipping up using tea:
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